New York City Marathon results Who won

NYC Marathon: 45,000 StrongParticipants in the 2010 NYC marathon made their way through 26 miles of New York City to complete their goals. Who won? We have your New York City marathon results here!

Forty-five thousand runners from all over the world laced up their sneakers and set out to tackle the NYC marathon (and the weather) on Nov. 7.

NYC marathon results

Ethiopian man Gebre Gebrmariam and Kenyan woman Edna Kiplagat each won the marathon for their genders. Gebramariam finished the course in 02:08:14, while Kiplagat clocked her finish at 02:28:20.

Not impressed by those times? You should be -- the NYC marathon course is 26 miles long, meaning that Gebramariam averaged less than five minutes per mile and Kiplagat less than six. We're lucky if we can run one mile in less than 12 minutes, let alone run 26 at that pace.

NYC marathon details

The NYC marathon attracts some 100,000 applicants from around the world each year, each hoping to tackle their own goals with the race.

The course runs through all five boroughs of New York City -- it starts in Staten Island, then makes its way through parts of Brooklyn, Queens and the Bronx before ending in Manhattan's Central Park.

Celebrity NYC marathon results

Among the marathon's 45,000 participants were several celebrities, including NBC Today Show weatherman Al Roker, Today Show anchor Meredith Vieira, chef Bobby Flay, actor Anthony Edwards, model Veronica Webb, former Survivor winner Ethan Zohn and Subway pitchman Jared Fogle. Most celebrities were running to support various causes, including Shoes4Africa (Edwards) and the Jared Foundation (Fogle.)

Congratulations to all the competitors, completing a marathon is quite a feat!

More on running

5 reasons you should be running
Best surfaces for running
8 running tips for race day

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Vegetarian Thanksgiving meal planning

A vegetarian feastHave a meatless holiday

Not everyone's going to be eating turkey on Thanksgiving. Still, it's Thanksgiving for those who have made the dietary decision not to eat meat, and they deserve to stuff themselves silly, too. Check out these meatless alternatives on the market for vegetarians and find out how to turn them into decadent holiday delights.

Thanksgiving is the national celebration of eating too much (as well as being thankful, our national history, etc. etc.). Still, the holiday has turned into a day when Americans across the country gather together and stuff themselves silly with turkey, dressing, mashed potatoes, rolls, pies and other dishes as well.

However, if you're vegetarian, it's pretty easy to feel left out of the fun on Turkey Day. For the most part, all of the traditional dishes are meat-based. Gravy has meat giblets, mashed potatoes are often made with broth and stuffing usually has some bits of meat in it. That doesn't even include the main part of the meal: the turkey.

The good news is that making Thanksgiving dinner vegetarian friendly is not difficult. Pretty much every traditional Thanksgiving side dish recipe can be made meatless using vegetable broth and omitting the meat. However, that still leaves one small problem: What to do about the turkey? Fortunately, there are several meat replacements you can proudly serve this Turkey Day that feature all of the flavor and none of the meat.

Here's a few of the different types of meat alternatives you might serve for Thanksgiving categorized by type. Of course, the makers of faux meats tend to keep some of the secrets of their products to themselves so there may be some overlap among the categories, but these tend to be the broad buckets into which most meat alternatives fall.

Seitan

Seitan (pronounced SAY-tan, also called wheatmeat or Buddha food) is a meat alternative made by kneading protein-rich flour into a hard dough. The resulting mass has been prominently featured in several Halloween articles due to its sort of disgusting appearance, but when cooked it has a very meaty texture. It's, however, not suitable to those with gluten allergies.

Making seitan yourself is extremely easy, requiring nothing more than two cups of high-protein wheat flour along with one-and-one-half cups of water and whatever spices you like. Knead the mix for 10 to 15 minutes and you have seitan.

You can also find seitan turkey sold at vegetarian-friendly grocery stores either by itself or as part of different brands of faux meat. These include Tofurkey, which offers a complete Thanksgiving meal, and Field Roast, whose original roasts are delicious.

Mycoprotein

Mycoprotein was created in the 1960s in Britain by an enterprising lord who wanted to find a new source of protein. This search eventually lead to mycoprotein, which is a protein created by fermenting a certain type of fungus. Still, despite its origins, mycoprotein has been sold under the brand name "Quorn" and has a flavor and texture which is truly meatlike. It can be found in the freezer section of vegetarian-friendly grocery stores and is even a good gateway product for those who still eat meat.

TVP

TVP stands for textured vegetable protein and is a faux meat created by denaturing plant proteins (usually soy protein) and creating a protein-rich food product. TVP shows up in several different meat alternatives, sometimes by itself and sometimes mixed with other ingredients. One of the best-tasting products to utilize TVP is Match Meat. Based out of St. Louis, Missouri, Match offers an entire ready-to-cook stuffed chicken which is delicious and easy on the chef.

At this time, Match can be purchased online and shipped, unless you live near St. Louis, in which case, it is available at area grocery stores.

As a side note: What to do about gravy?

Even with a good meat replacer, gravy can still be the bane of the vegetarian Thanksgiving (especially for a mixed meat eater/non-meat eater holiday.)  However, making delicious meat-free gravy is simple.

Vegetarian gravy recipe

Yields about 3-3-1/2 cups of gravy

Ingredients:3 onions, quartered3 stalks celery, cut into 2-inch pieces3 carrots, peeled, cut into 2-inch pieces1 yellow bell pepper, quartered3 twigs rosemary1/4 cup olive oilSalt and pepperGarlic powder to taste4 cups vegetable broth4 tablespoons butter*4 tablespoons flour *

* Replace with 2 tablespoons cornstarch to make this vegan

Directions:

Preheat oven to 300 F.Arrange the vegetables on a tray and coat with olive oil. Season liberally with salt, pepper, and garlic powder.Roast the vegetables for an hour to develop their flavors, then put them in a pot with the broth. Simmer the vegetables in the broth for at least 30 minutes so that they impart their flavor to the broth. (Longer is better.)Finally, if using the butter, in a separate pot, melt the butter and then add the flour. Stir to make a paste.Cook the paste for 30 seconds, then add the broth. Stir until it is thick.If using the cornstarch, just mix it with two tablespoons of water. Remove the vegetables from the broth and stir the cornstarch slurry into the broth. Cook until it thickens.

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Bacterial vs. viral meningitis

Know The DifferencesMeningitis occurs when the membranes (meninges) surrounding the brain and spinal cord become infected and inflamed. Both the viral and bacterial forms of the debilitating disease exhibit similar signs and symptoms at first -- but bacterial meningitis is generally much more severe. Figuring out whether the meningitis is bacterial or viral immediately is crucial, because the treatment and risks for each type are very different.

Viral meningitis

The viral form of meningitis is more common and is sometimes referred to as "aseptic meningitis." Viral meningitis is caused by a number of different viral infections including mumps, herpes, Epstein-Barr, varicella zoster (the virus that causes chickenpox), measles and influenza.

Diagnosis

Doctors diagnose viral meningitis by collecting spinal fluid through a spinal tap and having it analyzed in a lab. If no bacteria are detected in the fluid but the patient is exhibiting the signs and symptoms of meningitis, the patient is thought to have viral meningitis. The Centers for Disease Control and Prevention says that symptoms for viral meningitis either appear quickly or manifest over several days -- usually following a cold, runny nose, diarrhea, vomiting or other signs of infection. Illness from viral meningitis generally lasts seven to 10 days, and the patient typically sees a full recovery.

Prevention

Viral meningitis is contagious, so good hygiene is the best way to avoid being infected. Some vaccines, such as MMR and varicella-zoster, can protect children from the diseases that can lead to viral meningitis, so it's important to keep children up to date with the recommended childhood vaccination schedule.

Meningitis in children >>

Bacterial meningitis

Bacterial meningitis is the result of a bacterial infection that attacks the body rapidly. Patients who contract bacterial meningitis exhibit the same flu-like signs and symptoms as the viral form of the disease, but their symptoms worsen within hours rather than days.

Diagnosis

As with viral meningitis, this form can be diagnosed only by collecting spinal fluid with a spinal tap. If the bacterium that causes the infection is detected, it can be treated with intense antibiotics that can reduce the risk of death. Lack of treatment or complications from bacterial meningitis include hearing loss, blindness, loss of speech and memory, brain damage, paralysis, kidney and adrenal gland failure, shock and death.

Prevention

Some forms of bacterial meningitis are contagious and usually spread through respiratory and throat secretions (oral contact and exposure to coughing or sneezing). Effective and safe vaccines, such as that for Hib, can protect individuals from some of the bacteria that cause bacterial meningitis.

If you or someone you know is experiencing any of these symptoms, get to an emergency room right away. Fast action saves lives.

More on meningitis

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Teens & meningitis

Tonight's Dinner Pork and chili stew recipe

Stew Doesn't Have To Take Hours To CookWhen the cold weather hits, nothing tastes better than a nice home-cooked stew. And while beef, potatoes and peas are the common choice, a delicious stew can just as easily be made with pork and chilies.

Stew is one of my favorite fall recipes. Although stew takes a while to make, there's nothing more comforting than a big bowl of hearty beef stew. But sometimes I just don't have the hours it takes to make a nice beef stew. So, when Food & Wine magazine had a stew that only took an hour, I jumped. It didn't take as long to make because there were so few ingredients. But just because the stew had fewer ingredients and took half the time to make, doesn't mean it lost any of that awesome stew flavor. It was still a big bowl of deliciousness, and one I will make again and again.

Pork and chili stew

Serves 6

Ingredients:1/4 cup olive oil2 pounds boneless pork shoulder, cut into 1-inch cubesSalt and pepper to taste2 tablespoons flour1 onion, halved and sliced2 Anaheim chilies, halved, cored and thinly sliced6 garlic cloves, sliced2 cups chicken broth1/4 cup cilantro, choppedDirections:

Place the pork, salt, pepper and flour into a resealable bag. Seal the bag and shake until the pork is covered with flour, salt and pepper.Pour the oil in a large pot and heat over medium-high heat. Place the pork in the pot and cook until browned, about five minutes. Add the onions, chilies and garlic and cook until the vegetables are tender, about five minutes.Pour in the chicken broth and bring to a boil. Reduce the heat to low and cook, partially covered, until the pork is tender and the broth is reduced by half, about 20 minutes.Stir in the cilantro and season with salt and pepper. Serve with couscous and tortillas.

More Tonight's Dinner recipes >>Other stew recipes

4-Corner stew
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Coffee beef stew

Rachael Ray’s healthy school meals

Rachael Ray And
School NutritionDo you cringe at the thought of your child eating day after day of cafeteria food? Rachael Ray feels your pain and has partnered up with the Alliance for a Healthier Generation to create healthy school food recipes and make them available to every school in the United States for free. Here’s more on the initiative and a healthy cafeteria recipe.

A healthy collaboration for school nutrition

In celebration of September's National Childhood Obesity Awareness Month, television personality, author and founder of the Yum-o! organization, Rachael Ray and the Alliance for a Healthier Generation (which is a non-profit founded by the American Heart Association and the William J. Clinton Foundation) have collaborated to create healthy school food recipes that will be available for free to every school in the country. The recipes were created specifically for easy preparation in a school setting, meet the Alliance for a Healthier Generation's school nutrition guidelines (which meet or exceed USDA guidelines) and were taste-tested and approved in real school kitchens with real kids.

"Getting students excited about the food they eat in school and giving them access to flavorful choices made with more fresh fruits and vegetables and whole grains is so important when it comes to teaching them about making healthy food choices," says Ray. "I'm thrilled to have the opportunity to collaborate with the Alliance for a Healthier Generation and provide schools nationwide with nutritious recipes that kids will enjoy eating."

Yum-O! for all

Ray first began to provide recipes to schools in a partnership with the New York City Department of Education in 2009. The success of that program led to Ray's desire to bring her healthy recipes to schools across the United States. The collaboration between Ray and her organization Yum-o! with the Alliance for a Healthier Generation is a natural fit, as the Alliance's Healthy Schools Program is one of the largest school-based childhood obesity programs in the country, supporting more than 12,000 schools in their efforts to create healthier places for students to learn and staff to work.

"We are always looking for fun and innovative ways to introduce healthier options to students," says Sal Valenza, food service director at a West New York, New Jersey school who piloted the recipes with his students. "The recipes Rachael Ray, Yum-o! and the Alliance created not only got rave reviews from the students, but they are created in a way that is easy and affordable to make from a school food service perspective."

Foundation of a healthy school meal

Ray's healthy school recipes provide a strong nutritional foundation for students, many of whom eat at least one cafeteria meal each school day. The recipes are based on increased lean protein, whole grains, fruits, vegetables and low-fat and fat-free dairy in addition to reduced total fat, saturated fat and sodium levels.

Recipes available for school food service professionals include Southwestern Turkey Cobb Salad, Silly Chili con Fusilli, Orange You Glad it's Glazed Chicken and Noodles, Turkey Tacos and Mexi-Mac and Cheese.

More than just recipes

Parents and school staff can access Rachael Ray's Yum-o! school meal recipes by visiting the Alliance's website at www.healthiergeneration.org. Additionally, Yum-o! has created "at-home" versions of these recipes, which will be available on the www.yum-o.org website, so kids and their families can recreate the meals in their own kitchens.

Along with the recipes, parents and school staff will get shopping lists and nutritional information for each recipe, best practices for preparing, introducing and serving these recipes to students.

School nutrition education is key

In an effort to educate school food service professionals about the availability of these recipes and a multitude of other free tools and resources for healthier school meals, the Alliance is announcing a new collaboration with the School Nutrition Association (SNA). The Alliance and SNA will work throughout the coming year to inform, educate and activate school food service professionals across the country through promotional campaigns, webinars, speaking engagements and educational materials – all with a goal of increasing the availability of healthier options to students in every school in the country.

"School nutrition professionals are constantly working to offer healthier choices to students, but we will always welcome a helping hand!" says Helen Phillips, SNS, president of the School Nutrition Association and senior director of School Nutrition for the Norfolk Public Schools (VA). "The programs and materials created by the Alliance for a Healthier Generation, including these wonderful recipes from Rachael Ray, are great tools for SNA members working to improve school menus. We are excited to work with the Alliance on new national initiatives to support school food service professionals."

Mexi-Mac and Cheese

Here is an example of one of Ray's healthier school recipes. Take your mac and cheese south of the border! Students will love the flavors and kitchen staff will be surprised by the ease of preparation.

Serves 100

Ingredients:12 pounds whole grain rotini pastaWater6 pounds reduced-fat American cheese5 pounds reduced-fat cheddar cheese1 cup all-purpose flour 1 cup vegetable oil1 gallon low-fat, low-sodium chicken stock1 gallon 1% milk1 #10 can low-sodium salsa5 pounds corn (frozen) or 2 #10 cans corn, drained1/4 cup chili powder1/8 cup nutmeg2 teaspoons black pepperTopping:6 cups reduced-fat shredded cheddar cheese2 bunches fresh cilantro, cleaned thoroughlyDirections:

Cook pasta "al dente" (two minutes less than you would cook pasta for immediate serving) and cool following HAACP procedures one day prior to serving.On the stove in a medium sized sauce pot, make a roux* with the flour and oil. In a steam kettle on medium heat bring the milk to a simmer, add the roux and mix thoroughly.As the milk thickens, add the chicken stock. When this thickens to a medium consistency, add the cheese slowly mixing well to incorporate it into the milk.Add the salsa, corn, chili powder and nutmeg. Cook for 10 minutes. Add the pasta and mix well to coat in sauce. Season with black pepper to taste.Transfer to three 2-inch deep serving pans and top with 2 cups cheddar cheese each. Bake in oven at 350 degrees F. for 20 minutes. Before serving, add cilantro to top of pan as garnish. Cover and hold according to HAACP Hot Food Holding Guidelines.

*To make a roux, cook equal parts flour and oil until they are blended to a paste-like consistency.

More on school lunches

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No peanut butter in your school? Understand the bans

Bobby Deen dishes on his new cookbook

Big flavor, fewer calories

Bobby Deen talks with SheKnows about his new cookbook, From Mamma's Table to Mine: Everybody's Comfort Foods at 350 Calories or Less.

Since he grew up in Southwest Georgia in the 1970s, Bobby Deen is no stranger to old-school, traditional food. "I grew up close to my grandmother, my aunt and my mother (Paula Deen). We all learned how to cook from one another. I'm a good cook and I come from a long line of 'em," proclaims Bobby.

In his new cookbook, From Mamma's Table to Mine: Everybody's Comfort Foods at 350 Calories or Less, Bobby remakes 120 Southern favorites and takes them from full-fat and high calorie counts, all the way down to 350 calories or less.

Balancing act

"I love my Southern heritage," Bobby says, "and if my mamma asks me over to eat, I know what I'm going to be eating, and I know I'm going to enjoy it. But you can't eat that way every day."

Excited about his new book, Bobby notes that it goes hand in hand with his Cooking Channel show Not My Mamma's Meals, and with the way he lives and truly eats. "This was a natural for me. I understand the balance between your diet and exercising."

"If my mamma asks me over to eat, I know what I'm going to be eating, and I know I'm going to enjoy it. But you can't eat that way every day."Lighten up

Do the flavors still exist in these adapted dishes? Bobby says that the lighter versions of the heavier-duty, delicious dishes he grew up enjoying are not bland. "There's lot of flavor in fat," he laughs. "Butter tastes good. Mayonnaise, heavy cream, sour cream. They taste good, but they're all high in fat." He admits of his recreations, "You can tell you're eating a lighter recipe, but these are honest recipes. The integrity of the recipe is still there, and there is a lot of flavor in them."

Blending tradition and transition

Times change, and Bobby recognizes that people are now more accepting of lighter foods than they were in the past. "I think people understand that the least good foods for you are the most accessible, and the most inexpensive. I think people are searching for alternatives. I'm trying to give people alternatives. I hope this cookbook is helpful. I want people to know they can affordably create dishes at home that they can feel good about feeding their family instead of going through a drive-thru."

"I'm proud of my family and my Southern heritage. I'm not trying to mess with it. I'm not telling anyone how to live, I'm just showing people the way that I live. The food is good!"

What does his mom, Paula Deen, think? "My mom likes my food and sometimes she can't tell the difference between my recipes and the originals," Bobby proudly admits.

Purchase Bobby Deen's cookbook, From Mamma's Table to Mine.

More cookbooks

Small Changes, Big Results by Ellie Krieger
Vegan Cooking for Carnivores by Roberto Martin
Fifty Shades of Chicken by FL Fowler

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